My wife has started making me this new concoction which is an embellishment of one of my mother's old recipes. Standard meatloaf but with a layer of mozzarella cheese in the middle and instead of a tomato-based sauce on top, she sautees mushrooms in a bourbon reduction (using some reject bourbon and baby bella mushrooms) to make fantastic gravy. This is my new favorite culinary invention and elevates meatloaf from a comfort food into gourmet territory...I'm getting some tonight and thought I'd share my excitement.

funknik

11-09-2008, 18:28

Fantastic! Great eats!

Slob

11-09-2008, 20:13

Can you provide some more specifics on the recipe? I'm intrigued.

Luna56

11-10-2008, 23:20

I'm intrigued, too, cough it up!

A little splash of bourbon to finish up some sauteed mushrooms is the shit.
Plenty of butter and a little bit of garlic and salt at the very end, half a shot of good bourbon (EC18 is horrible to cook with). Reduce, as alcohol fights with the subtle flavor of mushrooms.

I cut the mushrooms into big, thick slices, sometimes just in half. Too thin and they lose too much flavor.

Ah, mushrooms, I could live on 'em.

Cheers!

funknik

11-11-2008, 06:40

I'll wrestle it out of my wife....more to follow.

DowntownD

03-24-2009, 02:49

I'll wrestle it out of my wife....more to follow.

))looks at calendar((

I take it you lost, any chance for a rematch?

;)

funknik

03-24-2009, 03:34

Oh, I forgot about this....I'll see what I can "cough up" as Luna put it.